Sweet roasted squash, slow-cooked rice and rich, savoury flavours come together for an easy weeknight dinner that still feels special.

Cooking time: 30-45 minutes
(Roasting the squash: 25–30 minutes. Risotto cooking: 20 minutes)

Serves 3: ~570 kcal per portion

Ingredients

1 small butternut squash (about 600–700g), peeled and diced into 2cm cubes
1 small onion or 2 shallots, finely chopped
1 clove garlic, finely chopped
200g risotto rice (Arborio or Carnaroli)
750ml–1 litre hot vegetable stock
50ml dry white wine (optional but lovely)
30g butter
2 tbsp olive oil
40–50g grated Parmesan (or vegetarian hard cheese)
Salt and freshly ground black pepper
A knob of butter for finishing
A pinch of nutmeg (optional)
Fresh sage or thyme (optional)
A handful of toasted pumpkin seeds or hazelnuts (optional)

Method

Roast the squash
Heat the oven to 200°C (180°C fan).
Toss the squash with 1 tbsp olive oil, salt and pepper.
Roast for 25–30 minutes until soft and lightly caramelised.
Mash about a slice of it with a fork and set the rest aside.

Start the risotto base
In a wide saucepan, heat the remaining olive oil and half the butter.
Gently cook the onion (and sage/thyme if using) over low heat for 8–10 minutes until soft and sweet, not browned. Add the garlic and cook for 30 seconds.

Toast the rice
Stir in the risotto rice and cook for 1–2 minutes until the grains look slightly translucent at the edges.
Pour in the wine (if using) and let it bubble away.

Cook the risotto
Add a ladle of hot stock, stirring gently.
Keep adding stock a ladle at a time, letting it absorb before adding more.
Stir regularly but not constantly. This should take 18–20 minutes.

Finish
After about 10 minutes, stir in the mashed squash.
In the final 5 minutes, fold in the remaining roasted cubes.
Remove from the heat.
Stir in the remaining butter, parmesan, nutmeg (if using), and season well.
Cover and rest for 2 minutes (this is key for creaminess).
Serve with extra parmesan, cracked black pepper, and seeds or nuts if you like.

Variations
Vegan: Use olive oil only and finish with nutritional yeast or vegan Parmesan
Extra cosy: Add a spoon of mascarpone at the end
Greens: Stir in spinach or kale in the last minute
Smoky: Add a pinch of smoked paprika with the squash
Meaty: Add a few bits of crispy bacon or pancetta strips when serving.

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